Wednesday, January 9, 2008

roast beef with mushrooms

This recipe has a fond memory for me. I was sitting in sunny South Africa with a wonderful family and this is what was served for a Sunday meal. It's so savory that I was craving it for weeks after. I highly suggest adding the sour cream to it.

Spike meat all over with garlic. Rub with mustard and paprika and brown gently on all sides in hot oil.Transfer to small roasting pan that is a little larger than the meat, and season lightly.In the same pan, fry onion, mushrooms and thyme. When beginning to brown, remove from stove and add wine,Salt and sugar. Pour over fillet and roast at 325 degrees farenhiet or 160 C for about 1 hour 10 minutes for rare. Remove meat to serving platter and stand in warm place for 5 minutes. Serve the gravy thickened, reduced, or with the addition of a little sour cream.